Pinsa - Das musst Du wissen

Special doughs #5: Pinsa


Pinsa, the Roman speciality, is crispy, soft, aromatic and digestible. We explain why this is so.

Pinsa - fluffy and aromatic

What is so special about Pinsa? Why is there such a hype? And how do we get it right? These are the questions our team asks and these are the questions we answer. Pinsa is a kind of flat cake made from sourdough and other flours and has a particularly long resting time. The sourdough makes the pinsa fluffy, the dough is soft inside and pleasantly aromatic. The long resting time makes the dough digestible because no more fermentation processes have to take place in the belly. The dough is already ripe before baking and therefore does not burden the stomach. The flours wheat flour, rice flour and soy flour provide the crispiness and the crunchy crust. 

Difference between pinsa and pizza 

The difference between pizza and pinsa lies in the dough production. Pizza dough is made from wheat flour, water and yeast. Here, too, there are tricks for more crispiness (up to 20% semola in the dough). And here, too, there is the option of a long dough rise, which makes the dough more digestible and tastier. But the main difference between pizza and pinsa are the types of flour used and the sourdough. The water content is also very different. While pizza dough usually has a water content of 60-70%, pinsa starts at 80%. 

Key facts about Pinsa 

  • Pinsa consists of several types of flour such as wheat flour, rice flour, soy flour and sourdough 
  • Pinsa dough has 75% fewer calories than pizza. The rice flour has fewer calories and carbohydrates than wheat flour 
  • The pina dough matures for up to 4 days in the refrigerator. 
  • Due to the high hydration of 80%, great air bubbles form in the dough and thus a crispy edge. 
  • Pinsame flour mixes can be bought as a baking mix or made yourself